Members’ News
February 2023
Sodexo reports carbon emissions cut by a third #
Sodexo UK & Ireland has today announced that it has seen a 33% reduction in its scope 1, 2 and 3 greenhouse gas (GHG) emissions since its baseline year of 2017, equating to over 300,000 tCO2e.
The reduction in GHG emissions has been achieved by implementing a continuous improvement strategy including the designing and introduction of a carbon trajectory tool to support the analysis of Sodexo’s GHG emissions and identifying key actions and reduction levers to reach its climate goals.
As part of this strategy Sodexo reviewed its 2017 baseline – a practice recommended by SBTi. Re-baselining gives a more accurate picture of a company's carbon footprint, and Sodexo urges other businesses to continuously review their baseline to make sure it's accurate and relevant for comparing current activities against. This supports transparency, authenticity and rigor.
As knowledge and systems evolve, Sodexo’s understanding of the data and how it is used has improved. This, coupled with changes in the organisational structure, have led to a revised total baseline figure of 928,160 tCO2e.
This 928,160 tCO2e represents the amount by which Sodexo needs to reduce its emissions to reach net zero.
Sodexo is on track to meet its near-term target.
By the end of its fiscal year 2022, Sodexo had reduced its emissions by one-third against the revised 2017 baseline. There was an expected dip of emissions during the pandemic and an increase of emissions since fiscal year 2021 as the organisation transitions post-pandemic. By using its data, Sodexo has determined that the energy used on client sites to deliver its services, its supply chain and employee commuting are where the majority of emissions are generated.
The following decarbonisation measures and projects have contributed to reduce Sodexo’s emissions:
Sodexo joined the Climate Group’s RE100 initiative and committed to switching to 100% renewable electricity globally by 2025 at its directly controlled sites. In the UK&I, 92% of electricity was procured from renewable sources in FY22.
In November 2021, Sodexo launched a 100% hybrid and electric vehicle company car policy across the UK. All diesel and petrol cars have been replaced with electric and hybrid alternatives.
Sodexo continues to deploy its food waste prevention programme, WasteWatch, to reduce food waste by 50% by 2025, five years ahead of the UN Sustainable Development Goal 12.3.
Sodexo undertook a net zero survey with its supply chain to understand the climate strategies and progress to date of our key suppliers (including SMEs) to inform its wider net zero supply chain engagement strategy.
Sodexo’s next key milestone in the UK & Ireland will be to reduce its GHG emissions by 55% against the 2017 baseline year across all three scopes by 2030*.
Claire Atkins Morris, Director of Corporate Responsibility at Sodexo UK & Ireland, said: “Sodexo is committed to reducing our impact; and data is fundamental to this. We are continuously looking at ways to improve how we calculate and measure our data so that we have a clear picture of our emissions and impact.
“Despite the progress we have undoubtedly made, we know there is a way to go and that it is not about mitigation, it’s about adaptation – organisations need to consider how they do business to be able to meet their commitments and make an impact.”
Sean Haley, CEO of Sodexo UK & Ireland, added: "These figures show that we are moving in the right direction toward a significant reduction in our carbon emissions. This progress is of course, in part down to the work of our team of sustainability experts whose dedication to developing and measuring our detailed action plan has kept us on course to meet our commitments. But their efforts would be for nothing if the changes and improvements being made throughout the business were not being taken up and activated by our 30,000 plus colleagues – net zero is a collective task, for which we are all responsible. It is this combined effort that enables us to live up to our social impact commitments and make a positive contribution to the communities in which we live, work, and serve.”
In May 2022, SBTi approved Sodexo’s long-term science-based target, making the organisation one of the first to have a validated net-zero science-based target. SBTi had already approved Sodexo’s near-term target in 2021. Setting science-based targets ensures its net zero strategy is aligned with climate science and on a pathway for limiting global warming to 1.5°C above pre-industrial levels.
In November 2022, Sodexo Group announced as part of its Capital Market’s Day a commitment to reach net zero by 2040. Sodexo UK & Ireland has adjusted its roadmap and brought forward its net zero target by five years to 2040 and is currently updating this new target with the SBTi.
Bidcorp UK secures Thomas Ridley Foodservice as second acquisition in 2023 #
After the announcement about the acquisition of Harvest Fine Foods last week, Bidcorp UK has today further strengthened its portfolio of brands with the acquisition of Thomas Ridley Foodservice.
The independently run foodservice supplier opened its doors back in 1808 and has fantastic, longstanding experience in servicing customers across a variety of sectors including healthcare, education, hospitality, hotels, restaurants and retail.
Operating from the heart of Suffolk, the business offers a fast, comprehensive and environmentally-conscious service delivering to over 2,000 catering and hospitality customers throughout the eastern counties and London.
Andrew Selley, CEO of Bidcorp UK commented: “This is already shaping up to be an incredibly exciting year for us as a business. After being delighted to welcome Harvest Fine Foods into the Bidcorp family earlier this week, it gives me great pleasure to extend that same warm welcome to the team at Thomas Ridley Foodservice.
“As with Harvest, Thomas Ridley will join the Caterfood Buying Group, our growing network of independent businesses which includes Nichol Hughes, Elite Fine Foods, Caterfood, South Lincs Foodservice and Cimandis. These latest two acquisitions now make Caterfood one of the main buying groups serving the foodservice wholesale sector.
“Thomas Ridley is a highly experienced and accomplished foodservice supplier, and will perfectly complement the Caterfood Buying Group. As with the acquisition of the other independent businesses within the group, Thomas Ridley will continue operating as an autonomous and independent business.
“We look forward to working alongside them to both learn from their expert teams, as well as supporting them from a financial and strategic perspective.”
Justin Godfrey, Managing Director of Thomas Ridley said of the sale: “The business has been run by my family for over 200 years so it was important that we joined a company that shares the same customer focussed DNA; making food delivery one less thing to worry about.
“Bidcorp UK’s Caterfood Buying Group has the resource to support Thomas Ridley Foodservice in further improving and developing our offer and service level to our customers whilst keeping those family values.
“The Godfrey Family genuinely feel that The Caterfood Buying Group strategy of allowing Thomas Ridley to operate as an autonomous business, whilst supported by the power and scale of Caterfood; is the best option for all stakeholders. We would like to thank all of our past and present customers, suppliers and especially colleagues for making the business a great success.”
Thomas Ridley Foodservice will begin operating under Caterfood Buying Group as of 23rd January 2023.
Hospitality welcomes the launch of registration for HRC 2023 #
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Hotel, Restaurant & Catering (HRC) will return to ExCeL London on 20-22 March with a seminar programme focussed on providing key insights for hospitality and foodservice professionals to elevate their future business offering.
Each year the show brings together an unparalleled selection of quality suppliers across professional kitchen, foodservice, hospitality tech and design & décor to provide visitors with everything needed to grow their business, raise profits and enhance their customer experience.
This year’s event will once again include The Pub Show @ HRC, an opportunity for visitors to explore a wide range of pub & bar focussed suppliers and will include two stages and a new feature packed with insightful industry discussions.
The Vision Stage, designed by Harp Design
HRC’s Vision Stage will once again be at the heart of the show, delivering invaluable insights into hospitality and foodservice business owners, hosting lively debates with industry experts and providing a platform for well-known industry names such as UK Hospitality CEO Kate Nicholls and HRC Chef Ambassador Monica Galetti.
Three packed days of content will kick off with a global look at the 2023 hospitality industry from Nicola Knight and James Walton of IGD, followed by a panel discussion looking at how hospitality and foodservice professionals can interpret future trends to unlock new revenue streams.
Host of the session Kateline Porritt of Egg Soldiers comments: “I’m so looking forward to hosting the seminar at HRC. Along with tips and guidance from the Egg Soldiers team, we will have real life case studies of how successful businesses have recognised future trends and delivered them for customers now.”
The session ‘The psychology of design’ will see designers, hospitality professionals and psychologists come together for a discussion around the impacts of design on customer behaviour in ways that benefit hospitality businesses.
Panellist Claire Smith, Director at ABDA, says: “As a business we really try to delve a little deeper and to us, understanding consumer behaviour and the psychology of design is imperative to creating an inspired environment. HRC is one of the biggest events in the hospitality calendar and we look forward to sharing our thoughts.”
Also taking place on the Vision Stage is the session ‘Low & no: The secret money maker’, where host Laura Willoughby of Club Soda will be joined by panellists including Lucky Saint Managing Director Emma Heal to discuss what it takes to make investment in low & no profitable for hotels, restaurants, pubs and bars.
Heal comments: "With a whopping one in three pub visits now alcohol-free, nine million people taking part in Dry January and over 50% of the UK actively moderating their alcohol intake, there’s no better time to invest some love into your alcohol-free offering...you can turn tap water into a pint of alcohol-free beer! I’m looking forward to speaking at HRC this March on a brilliant panel full of passionate and knowledgeable advocates of no and low."
Tech X
HRC’s Tech X stage will play host to a wide range of insightful sessions looking into how technology can work to elevate customer experience, insights, profits and more for hospitality businesses.
The stage will also be hosting ‘Launchpad’ sessions each day at 1pm, where visitors will have the opportunity to hear innovative up-and-coming hospitality tech providers pitch their product or service live.
Day one of the show will see Futurist Simon Stenning take to the Tech X stage to provide an overview of the hospitality tech landscape in 2023, with forecasts for major developments and analysis of key trends.
He comments: “HRC is a great melting pot of new developments, products and people, and a strong programme of presentations, which I’m proud to be a part of. I’ll be sharing some of our forecasts for the future of the industry, including a focus on key tech developments for hospitality that are part of a completely changing landscape; hopefully, attendees will gain a good idea of what the future looks like, and glean inspiration for making their businesses fit for the future.”
The Tech X stage will also host an insightful panel discussion on how technology can support hospitality businesses in providing more accessibility services to guests.
Panellist Paul Bayliss MBE, Regional General Manager at Hotel Brooklyn, says: “It’s great to be asked to speak on a subject of technology and accessibility because without it we’d struggle to communicate with and deliver the kind of experience a guest with challenges requires from a luxury hotel. I’m really looking forward to talking about how it helps our Hotel Brooklyn properties thrive in delivering a great experience for all and just how much we continue to learn on the subject.”
Visitors will also have the opportunity to visit The Networking Hub, a central location where they can meet with fellow hospitality and foodservice professionals for guided networking led by industry experts and show partners, including the British Institute of Innkeeping, the Foodservice Equipment Association, Sustainable Restaurant Association and many more.
Chef HQ, curated by Chef Publishing
An exciting new addition to HRC 2023 is Chef HQ, a demo kitchen, stage and networking area for the show’s diverse chef community. Leading lights in the UK and international culinary scene, including National Chef of the Year Ben Murphy, will be taking to the stage to discuss their kitchen innovations and inspirations and whip up some delicious dishes for visitors to the show.
Sessions taking place across the three days of HRC include:
We cook for cuisine and culture, with chefs from The Future Plate
The UK Bocuse d’Or, with Restaurant Story Executive Chef Tom Philips
2 Michelin Starred Dim Sum, with A. Wong Head Chef Andrew Wong
My journey as a Roux Scholar, with winners of the Roux Scholarship
To view the full seminar programme for HRC 2023, and to register for your complimentary trade ticket, head to hrc.co.uk.
William Murray PR & Marketing reveals new brand and new head of foodservice #
William Murray PR & Marketing has rebranded, revealing a fresh new look and announcing the appointment of Charlotte Jackson as head of foodservice.
Charlotte will step into the newly created role on 1 February 2023. She will head up William Murray’s foodservice team, supporting CEO Anita Murray and MD Fiona Hamilton in delivering bold ideas, smart strategies, and commercial results for clients.
Fiona Hamilton, managing director, William Murray PR & Marketing, says: “I’m thrilled to announce Charlotte Jackson as our new head of foodservice. Our aim for 2023 is to help our clients become even more successful. Charlotte’s 18 years of foodservice experience and unrivalled knowledge of the market will help us stay focused on delivering results to our clients.
“Charlotte’s appointment comes at the same time as the launch of our new brand. Over the last two years we’ve evolved considerably as an agency: splitting into foodservice and retail divisions; creating our joint venture, Taste Shakers, which takes restaurant brands into retail; and launching our Collective, which gives clients access to social strategy, creative design and data in a cost-effective way. The new-look branding and website have been designed to show William Murray as we are today. It represents the agency’s bold approach and ability to get commercial results for clients.”
For more information, visit www.williammurray.co.uk
Quorn and Délifrance launch Vegan Ham & Cheeze Crown to help operators maximise plant-based profits #
Quorn Foods, the UK’s No.1 meat free brand has joined forces with bakery goods specialist, Délifrance, to launch a new Vegan Ham & Cheeze Crown to satisfy the growing plant-based snacking trend.
The product is available via Délifrance in wholesalers from January, offering operators a high-quality vegan pastry to help maximise plant-based profits during Veganuary and beyond.
Combining Délifrance’s experience as the first to bring vegan viennoiserie to market with Quorn’s longstanding reputation as the UK’s leading meat free brand, the Vegan Ham and Cheeze Crown is a delicious golden-brown flaky pastry topped with Quorn Ham pieces in a smooth dairy-free béchamel sauce.
Stéphanie Brillouet, marketing director at Délifrance says: “Snacking is a huge trend at the moment and an affordable indulgence for shoppers. Our latest research has shown pastries as a popular snack - 66% of consumers enjoy them between meals and 29% choose them for breakfast.
“At a time when consumers are looking for affordable, indulgent treats, the Vegan Ham & Cheeze Crown can provide the perfect solution for operators who want to provide convenient grab and go options.”
Cheryl Graham, Licensing Manager at Quorn Foods UK, says: “January is a great time to add new items to the menu. Meat free sees its highest penetration throughout January, and with the 10th anniversary of Veganuary approaching, one that promises to be the biggest yet, it’s the perfect time for operators to engage diners with more meat free options.
“Veganuary isn’t just about January anymore. Veganuary’s research highlighted that 80% of participants this year were still eating 50% less meat, dairy and eggs six months after taking part[3]. This, alongside a growing understanding of the impact that our diet can have on our health, and the health of our planet, shows that operators need to be taking meat free on menus seriously.
“As the UK’s number one meat free brand, Quorn is known and loved by consumers across the country. This removes the guesswork for diners – vegan or otherwise – when choosing meat-free dishes out of home,” Cheryl concludes.
Sold frozen in boxes of 40, the ready to bake Vegan Ham and Cheeze Crown ships with an easy-to-use carton holder, making it ideal for food-to-go operators.
For more information visit: www.delifrance.com/uk/quorn.
FEA @ HRC: experts help visitors meet the foodservice challenge #
At HRC the Foodservice Equipment Association (FEA) will focus on offering visitors solutions to some of the major challenges facing the HoReCa industry today. FEA experts on the stand and around the show will be able to offer advice on subjects as varied as staff retention, reducing running costs, improving cooking quality, food safety and waste management.
FEA is also running keynote sessions at the HRC show’s Networking Hub, where a high-level panel of industry experts will cover three critical areas:
Training: ensuring staff know how to get the best from the equipment you have
Maintenance: how to keep equipment working as well as it can, to minimise running costs and maximise reliability
Investing in benefits: using the government’s super deduction means £1000 becomes £1300. Buying energy- and labour-saving equipment to reduce costs and improve efficiency.
“We want to show the foodservice industry how equipment can provide solutions to the increasing operational challenges they face,” says Paul Anderson, chair of FEA. “Visitors to the stand can talk to independent professionals who will offer authoritative guidance.
“In addition, we have over 60 FEA member companies exhibiting at HRC, covering just about every area of the equipment industry. They include light equipment and tableware, refrigeration, cooking and warming, warewashing, hot beverages, ventilation, service, food waste, and fats, oils and grease management.”
The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk
Levy UK+I Launches ‘BUILT by Levy’ and Strengthens Partnership with Design and Build Specialists, Benchmark #
Sports and entertainment experience giant, Levy UK + Ireland, is launching BUILT by Levy – a multi-disciplined service solution that gives venues the advantage of experts under one umbrella to reimagine food and drink spaces. BUILT by Levy’s expertise has been strengthened further with the formation of a new joint venture with long-term design and build associates, Benchmark.
Levy UK+I team up with some of the most iconic sports and events venues in the UK. BUILT by Levy is a unique proposition which brings together expertise in every area necessary to craft the ultimate customer experience. Multi-disciplinary components include consultancy, project deployment, tech solutions, brand vision and development, design, build, data insight and analytics reporting.
BUILT by Levy creates two new positions which will see current Levy UK+I Commercial Director, Rak Kalidas, head up the division as MD; and Michail Fragkiadakis, who will take up the role of Creative + Technology Director. Over the last nine years, Rak has been instrumental in the fan experience revolution, resulting in breakthroughs including: the first frictionless kiosk in Europe at Leicester City Football Club (August 2022); and was part of a team which collaborated with National Theatre and KERB to reinvent the iconic venue to appeal to a wider audience through its food and drink offer and introduction of delicious and authentic street food.
Levy has become an authority in mapping the consumer experience within premium hospitality but has also engineered big change on the concourses for match-going fans, delegates, and gig-goers. Using marketing analysis, consumer insight and data to fully understand what drives unforgettable experiences in every area of a venue.
Once mapped out, BUILT can deliver design and implementation from concept to operational delivery. Its expert project managers look after every aspect of stakeholder relations and operations, from large-scale mobilisations to smaller projects. This is best illustrated with the complete transformation of the first floor of Newbury Racecourse’s Berkshire Stand which creates tiered experiences within one space.
Levy has an eye for emerging tech and innovation enablers and its network of cutting-edge tech specialists continually strive to improve the guest experience, through efficiencies, innovation, or both. Many of these connections are exclusive partnerships and entrepreneurial start-ups.
BUILT also offers an integrated team of experienced marketeers and creative minds to help clients bring brand visions and developments to life. A continuous deep dive into data trends also ensures venue specific opportunities are maximised all-year round. BUILT by Levy is underpinned by business excellence expertise to drive venue teams and create a positive culture across all Levy sites.
The collaboration with design and build specialists, Benchmark, was an obvious choice and the perfect partner for the exciting full-service F&B experience solution, BUILT by Levy. Formed in 2008, Benchmark has worked closely with not only Levy, but other Compass Group UK & Ireland divisions, delivering beautiful and functional projects. Over this time, Levy UK+I has developed a trusted partnership with MD, Stephen Jefferies and his management team, who will continue to lead the business long-term.
Rak Kalidas, MD of BUILT by Levy says of the launch: “Our clients have seen us as much more than just a caterer for many years. Understanding and improving the experience is what we do. Our consumer-first strategies and game-changing experiences, maximise fan wants with commercial needs.
“By bringing these complementary components and expertise under the BUILT by Levy banner, we can now offer sports and entertainment venues the ability to work with a single partner which innovates in technology, design, brand, and user experience. Our aim is to deliver unforgettable experiences, with increased customer satisfaction, solving solutions utilising state-of-the-art data and insight.”
Benchmark MD, Stephen Jefferies comments: “Benchmark is at the forefront of an ever-changing interior design industry, so we’re really thrilled to be part of BUILT by Levy, another forward-thinking business. We can’t wait to transform more sports and entertainment venues, delivering award-winning facilities for Levy customers to enjoy.”
Latest MealTrak Results – 12 w/e 26 December 2022 (wave 109) #
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Wholesale experts TWC Group, in partnership with food-to-go and out-of-home tracking programme MealTrak, reports the latest food-to-go market performance to 12 w/e 26 December 2022.
OCCASIONS:
Latest MealTrak results show the number of out-of-home eating occasions were +10% higher than the comparable period in 2021 on a 52 week/MAT basis.
However, in the latest 12 weeks, the number of out-of-home eating occasions fell by -5% vs. the equivalent period in 2021.
In the last 12 weeks, occasions in the ‘eating out’ channel (comprising pubs, restaurants and hotels) declined by -6% vs. the previous year. Pubs continued to outperform (+3%), whilst restaurants (-10%) and hotels (-20%) were in decline.
Sandwich shops (-10%), coffee shops & cafes (-8%), fast food & takeaway (-17%), high street (-59%) and transportation (-43%) are all in decline.
The multiples (+18%) and the discounters (+19%), with their more affordable food-to-go offer, remain the clear winners. Forecourts are also performing well (+21%), although convenience stores are in decline (-16%).
VALUE:
Value sales are up +24% on a 52 week/MAT but have declined by -2% on a 12-week ending basis versus 2021. The decline in the last 12 weeks is surprising given the current high inflation (Consumer Prices Index was 10.5% in December, source: ONS)
Commenting on the results, Tom Fender, Development Director at TWC, said:
“For the 12-week ending period to 26 December 2022, we saw eating out occasions fall by -5% vs. the same period in 2021, a continuation of the trend of falling occasions that we have been reporting over the last couple of months. What is however a surprise is that value in the latest 12 weeks has also fallen into negative territory, against a backdrop of rising prices, with the ONS Consumer Prices Index at 10.5% in December 2022.”
“From our data on consumers’ needs and missions, we know that for some time ‘something inexpensive’ has been a key growth driver, and this is also reflected in the outlets which are performing most strongly: the multiple grocers and the discounters. In these outlets, it’s possible to buy a food-to-go meal deal for under £4, in many cases less than this time last year, as retailers including Tesco and Co-op have introduced reduced prices for loyalty card holders.”
“With the cost of doing business sharply increasing, we must consider how sustainable these promotions are, and certainly it makes it hard for independent outlets to compete on price alone. With consumers also prioritising quick and easy solutions and ‘something sweet’, these could be other levers to pull.”
Mealtrak is a vast data source so if you would like to know more of the detail behind these headlines, please contact Tom Fender at TWC (Tom@twcgroup.net) for more information.
Compass Group UK & Ireland announce FoodCycle as key charity partner #
Compass Group UK & Ireland, the UK’s largest food and support services business, has announced a partnership with the charity FoodCycle. The partnership not only sees Compass provide a grant through the newly launched Compass Group Foundation, but also will see its teams fundraise, volunteer and train FoodCycle cooking volunteers.
FoodCycle was set up to tackle food poverty, loneliness and food waste. It provides weekly community dining, using food donations from the local communities it works in. It runs community meals at 66 locations around the country and is looking to expand further this year. Last year the charity saved 208 tonnes of food from going to waste and their network of volunteers across the country turned that food in to 495,930 meals* for those who needed a hot meal and a warm space.
The grant will help fund FoodCycle’s training and development of volunteers, ensuring FoodCycle has a strong volunteer base, trained to offer high quality of service to its guests. In the past two months, Compass chefs have been visiting some of the community centres, supporting the community meals as volunteers. The Business and Industry culinary team have also been finding out more about the meals being cooked and providing advice and guidance on meal options and will be running cooking sessions to teach volunteers new skills, hints and tips in the kitchen.
Commenting on the partnership, Ryan Holmes, B&I Culinary Director, Compass Group UK & Ireland said: “We are delighted to be working with FoodCycle. Their whole ethos around food waste, supporting local communities and using food to bring people together aligns perfectly with our business. It’s been so inspiring meeting the FoodCycle team and many of their volunteers in recent months, as well as volunteering at some of their sites. We are looking forward to sharing recipe ideas and providing further support to the teams. They are a vital lifeline to so many people in the communities they work – whether it’s people looking for companionship or suffering from food poverty.”
Mary McGrath, FoodCycle, CEO added: “With more people than ever having to make the difficult decision as to whether to heat their home or eat, FoodCycle has become a lifeline to many people. 64% of our guests worry that they don’t have enough money to buy the food they need but 90% said they feel well fed after attending FoodCycle and 81% said they feel less lonely. So, we are delighted to be working with the Compass Group, their support will help us expand even further and reach many more people and communities.”
Badminton Horse Trials appoints Freemans Event Partners as public food and drink partner #
Badminton Horse Trials has appointed Freemans Event Partners as its new food and drink partner across its public catering offering ahead of the 2023 event.
The Gloucester-based event specialist is now the major provider of the Badminton Horse Trials public catering including food, ice cream, hot drinks, confectionery and bars. Under the new partnership, the business will also be deploying cutting-edge POS payment solutions, seating and dining infrastructures across the food courts.
Freemans Event Partners supports over 400 of the UK and Europe’s biggest events and venues such as Silverstone, Lord’s Cricket Ground, Twickenham, London Stadium and the BMW PGA Championship.
It was its position, as a leading event solutions provider and its proven track record of enhancing the consumer experience at events, that helped secure this new contract, as Jane Tuckwell, Event Director of Badminton Horse Trials, explains:
“The Freemans Event Partners team has proved time and time again that they can create bespoke food and beverage offerings which perfectly fit an event and its audience. This was a crucial factor for us when selecting a partner for the Badminton Horse Trials as we have a very specific demographic.
“Equally, we were impressed by their history of delivering high volume in live environments while maintaining exceptional quality and service levels. As we look ahead to what promises to be a momentous 2023, we’re incredibly happy to have Freemans Event Partners with us on this journey.”
“The 2023 Badminton Horse Trials, presented by Mars Equestrian, timetable has been scheduled to compliment the upcoming coronation of King Charles III and the Queen Consort, with the dates being shifted to 4-8 May. There will be a break in the middle of the second day (Saturday 6th May) so everyone can watch the Coronation on the big screens situated in the catering areas.
Jane adds: “With this year’s event coinciding with the Coronation, it will be a celebration of the best of British in the most wonderful and historic way. This will be represented across the event.”
Badminton Horse Trials is one of just seven five-star equestrian events in the world, with over 180,000 people attending over the five days. Five-star is the highest level of eventing competition, where the very best horses and riders in the sport compete against each other in three phases: dressage, cross-country and show jumping.
Stephen Freeman, Freemans Event Partners CEO, adds: “Here at Freemans Event Partners, we’re proud to partner with the UK and Europe’s most iconic events and venues, and thrive to deliver outstanding customer experiences that are bespoke to each event. We’re incredibly thrilled to be starting on this journey with the Badminton Horse Trials.”
“Not only is it one of the leading events of its kind anywhere in the world, with thousands of attendees and the highest level of competition, but it’s right here in our home county of Gloucestershire in the glorious grounds of Badminton Park.”
Sodexo partners with Youth Employment UK to launch early careers hub #
Sodexo has launched Explore at Sodexo on the Youth Employment UK website to bring to life the variety of opportunities and excellent career pathways available without limits at the organisation.
Explore at Sodexo is a designated employer profile accessed through the Youth Employment UK website that showcases early careers at the organisation. Young people can read and watch inspiring profiles of current Sodexo apprentices, as well as explore apprenticeship academies, T Level opportunities, and work experience programmes at Sodexo sites throughout the UK.
Youth Employment UK will assist Sodexo in connecting with young people who are looking to work for a youth-friendly employer and discover education and training opportunities.
Youth Employment UK is an independent, not-for-profit social enterprise founded in 2012 to tackle youth unemployment. The enterprise is committed to its principles of Good Youth Employment which focus on creating opportunity, recognising talent, ensuring fair employment, and providing world-class people development. The organisation uses its network to reach 4500 schools, colleges and career leaders, and young people across the country.
Sodexo has long been committed to creating employment opportunities and enabling colleagues to thrive through apprenticeships and considers all vacancies and job roles as apprenticeships wherever possible.
Sodexo offers a wide variety of apprenticeships, with over 70 available in areas such as IT and business administration, facilities management, hospitality and catering, healthcare and HR.
In July 2022, Sodexo was named one of the top 100 apprenticeship employers in the UK by the Department for Education.
Clare Johnson, Early Careers Lead at Sodexo UK & Ireland, said: "We take great pride in nurturing talent, and we want to make sure that we have a solid pipeline of young individuals throughout our organisation who can start their careers here and achieve great things. We offer a wide range of opportunities, so we are excited to showcase this on Explore at Sodexo with the help of Youth Employment UK.
Laura-Jane Rawlings, CEO of Youth Employment UK, added: “Youth Employment is delighted to add Sodexo to our Youth-Friendly Community. We look forward to working together to connect more young people to good quality opportunities to explore work. If we are to stamp out youth unemployment and close the skills gap, we must support young people in embracing opportunities for work experience and encourage employers to offer such possibilities.”
Compass holds first Military Dependents’ Day #
Compass Group UK & Ireland, the UK’s largest food services company, held its first Military Dependents’ Day at Chelsea FC. Organised by the company’s Armed Forces Committee (AFC), Military Dependents’ Days are being arranged throughout the year for the military families of Compass employees.
Families from all three services, including children from 8-14 years old, were hosted by Compass’ sports and leisure division, Levy UK + Ireland and their client Chelsea FC, where they got a behind the scenes tour of the football club as well as a delicious, cooked breakfast in the Director’s Lounge. The families enjoyed seeing the pitch, changing rooms, hearing the history of the club, as well as playing journalists in the press room.
Commenting on the first Military Dependents’ Day – Camilla Howard, Chair of the Compass Armed Forces Committee said: “It was wonderful to be able to host Compass military families at Chelsea at our first Military Dependents’ Day. We have hundreds of families of serving military personnel, as well as veterans and reservists in our business, so we have launched Military Dependents’ Day to provide something special for the military families in our business, who we know so often juggle so much with house moves and when their partners are deployed. It was such a great treat and we would like to thank the Chelsea FC and Levy UK + Ireland teams for making it such a special occasion for those who attended.”
Ben Burton, Levy GM at Chelsea FC commented: “We were delighted to be able to help with the first Compass Military Dependents’ Day. We’ve had some wonderful feedback from the families who came and are pleased that we helped to deliver such a great experience.”
Further Military Dependents’ Days are being arranged for later in the year. Compass Group UK & Ireland was awarded the Employer Recognition Scheme Gold Award in 2018 and continues to support veterans, reservices, cadet forces, adult volunteers, spouses and dependents across the business.
Elior UK launches interactive sensory tables into its retirement living and care estate #
Elior UK is rolling out the introduction of interactive sensory tables into its retirement living and care homes, following a successful trial at Anchor extra care locations.
The Mobi interactive sensory table is a fully portable projection system which can be used on any surface – a table, the floor or a bed - and users can engage in over 150 different activities ranging from painting flowers and walking through fish filled water to playing games such as football or shove penny. With emphasis on motion-activation, the inclusive sensory activities reward any level of participation and help to engage and motivate all generations on any surface.
Laura Tighe, Elior’s Managing Director for Health, Care and Residential Living, said:
“We are always looking for innovative ways to enhance our offering for our clients and their residents and these interactive tables are a wonderful way to enrich the residents’ day and create a fun way for our team to interact with the residents in their care.”
Deborah Kenny, Elior’s Senior Contract Manager for Anchor, said: “The response was fantastic at the locations where we trialled this incredible system. The tables instigated interaction, movement and positive engagement and had such an uplifting effect on many of the residents and even positively changed the behaviour of some residents.”
Kevin Riley at OMi, who designed this interactive sensory projection system, said:
"The Mobii magic table was the first truly mobile motion-activated projection system that can project an expanding range of activities on to any horizontal surface at the touch of a button. We are delighted by the positive impact that our tables have on those who use them, especially individuals suffering from dementia.”
Pete Newman, Catering Contracts Manager at Anchor, said: “We were excited to trial these interactive sensory tables at our extra care locations. The feedback from the residents was wonderful and our care teams were delighted to see the joy and positive impact created by this innovative and engaging projection system.”
The Mobi interactive sensory table won the National Dementia Care Outstanding Project Award in 2018 for the opportunities and benefits that it created for people at all stages of dementia.
Registration now open for Northern Restaurant & Bar 2023 #
Northern Restaurant & Bar (sponsored by Uber Eats), the first major hospitality event of the year, returns to Manchester Central on 14-15 March. An unmissable date in the diary for everyone in the northern hospitality industry, NRB23 will bring together over 8,500 visitors and 300+ exhibitors for two days of business, networking, and education.
“We’re delighted that trade registration for Northern Restaurant & Bar 2023 is open ahead of our biggest and best show yet. It’s time to get together again, to do business, share best practice, support each other, network with your peers, and celebrate hospitality in the north” says Chris Brazier, Group Event Director of Diversified Communications, organisers of Northern Restaurant & Bar.
With the hospitality industry facing huge challenges moving into 2023, a trip to Northern Restaurant & Bar this March is even more vital than ever before. Registration for NRB23 is now live, with free trade tickets available at www.northernrestaurantandbar.co.uk
300+ Exhibitors
Featuring over 300 suppliers, Northern Restaurant & Bar is the essential event to discover the latest food, drink, equipment, tabletop, furniture, interior design, technology, and services suppliers all under one roof.
Booked exhibitors for 2023 include LWC Drinks, Rational UK, Unox UK, Diageo, Matthew Clark, Coca-Cola Europacific Partners, Greene King, Uber Eats, Stephensons, illycaffe UK Ltd, Churchill, Moda Commercial, SEVENROOMS, Koppert Cress, Mrs Dowsons, AO Seafood, James Robertshaw, Travelzoo Ltd, Valentine Equipment, La Tua Pasta, Vorwerk Thermomix, and many more.
Returning show features include the Craft Beer Quarter, Spirit Room and Market Kitchen which will allow visitors to sample new products from an exciting mix of independent breweries, distilleries, and small batch food suppliers, helping you keep your food and drink menus fresh.
60 Live Demos, 5 Theatres
As well as sourcing innovative products, visitors can discover the latest trends in the sector and be inspired with demos and talks by some of the most well-respected operators and brands in the industry. With 60 live demonstrations in 5 theatres there’s lots to see, taste and learn over the two days.
Chef Live and Market Kitchen
Join us at the Chef Live Theatre NRB’s main stage where chefs from around the country will demonstrate their skills in the kitchen, showcasing their unique style and flare.
Learn new skills from experts on the Market Kitchen Stage and watch cooking demonstrations that will take your menu to the next level.
Drinks Live and Grape & Grain
Join us for spirit masterclasses with leading experts from international brands and indie producers on the Drinks Live stage.
Wine, beer & cider more your thing? Tastings led by industry experts at the Grape & Grain Theatre include in depth explorations in upcoming areas such as natural wine and low ABV beer.
Special Events at NRB23
Kuits NRB Top Fifty
On Day 1 of NRB the tenth Kuits NRB Top Fifty power list will be announced, which highlights the most important and influential operators in the North. After extensive research and judging by top industry experts, the awards highlight the best of the best as well as awarding special achievement awards to three operators who have done something truly exceptional in the industry.
Bruntwood NRB Debate
The Bruntwood NRB Debate, which takes place alongside NRB23, includes a panel discussion about a specific challenge in the industry followed by an interview with an influential industry leader. Not to be missed, the Bruntwood NRB Debate will provide rare and exclusive insights from the operators themselves.
NRB will be bringing hospitality together once again on 14-15 March at Manchester Central. To register for a free trade ticket visit www.northernrestaurantandbar.co.uk
Latest Data from Lumina Intelligence’s Operator Data Index #
Data from Lumina Intelligence’s Operator Data Index revealed the market exceeded 2019 levels, but inflation outpaced market turnover growth, with the total eating out market in real negative volume growth. The market’s expected value was £94.0 billion for 2022, +3.0% ahead of 2019 levels and +39.5% year-on-year growth.
Within the overall market, the UK restaurant sector valued £18.1 billion in 2022. The data shows branded restaurants faired stronger than independents, with outlet growth of +2.3% in 2022 and a value of £5.9bn –95% of its 2019 value. A closer look revealed that the top 10 branded restaurants by outlets saw combined outlet decline of -0.8% in 2022, a more modest decline from losses of -5.1% in 2021, with the segment’s growth being driven by smaller operators like Slim Chickens, which was the fastest growing restaurant brand in 2022 by percentage growth.
The fast-food market has expanded in value by +£1.6bn from 2019 2022. Strong consumer demand for delivery services throughout the pandemic as well as investment in physical expansion and omnichannel revenue streams has seen segments including traditional fast food and delivery focused fast food outpace 2019 values. However, operators in the branded contemporary fast-food segment are seeing a slower recovery post-covid following dampened city centre footfall and greater value scrutiny.
Forecast to recover to 98% of its 2019 value in 2022, the UK pub & bar market valued £22.5 billion in 2022. Outlet decline in the pub market is slowing following years of declines, with the managed, branded, and franchised segment faring better in the past year due to stronger portfolios and freehold sites.
Lastly, the coffee & sandwich market has increased in value versus pre pandemic. Branded coffee shops saw the strongest growth year-on-year, with operators including Costa and Starbuck’s performing strongly. The branded bakery-led segment is also driving growth in the sector, underpinned by the strong performance from market leader Greggs.
It’s Anything But Grey consultancy launches specialising in the 50+ market #
A new consultancy, Anything But Grey, has launched specifically to cater for brands seeking to engage a 50+ audience. With nearly 90% of people aged over 55 claiming they feel unhappy with the way that advertising represents them, there is an urgent need for the marketing industry to work more effectively to reach this audience, representing 4.5 million people.
Uniquely, Anything But Grey will be made up of a team of specialists across the marketing spectrum who are of the age group, for the age group, in a direct challenge to the ageism that is rife in the marketing industry where the average age is 36. The consultancy aims to deliver breakthrough marketing campaigns that celebrate the unique attitudinal differences of older consumers, rather than categorising this group into one demographic.
The result of a collaboration between MISSON agencies Bray Leino and Speed Communications, who collectively boast a 17% 50+ workforce, the consultancy has been founded by Executive Creative Director Nicola Roberts and PR Strategy and Creative Director Sarah Firth. Roberts is one of the UK’s few female Executive Creative Directors with an agency career that spans London to Australia with experience on brands like Boots, P&G, NatWest and Sainsbury’s. Firth was part of the first in-house agency creative function at Lexis PR where she was responsible for numerous award-winning creative campaigns for Barclaycard, Guinness, Coca Cola, McVitie’s and Unilever.
Anything But Grey will be powered by over 30 creatives, strategists, earned media specialists and client services leads who are all reflective of the target audience. In addition, Anything But Grey will offer a community of thought leaders and opinion formers that inform and co-create to drive relevance and authenticity. Dr Eliza Filby, an expert in ‘Generational Intelligence’ and passionate advocate for age diversity is a founding member of the community. “Whilst diversity and understanding nuance is now the cornerstone for marketing to almost every other demographic, the same isn’t true of the over 50s where a ‘one size fits all approach’ is still the norm,” commented Dr Filby.
Sarah Firth added: “Audiences over 50 are largely overlooked by the industry, yet they hold nearly three quarters of the UK’s housing wealth and account for over half of all UK household spending. They deserve more respect and attention and I’m delighted to be part of this exciting consultancy offer that will shake up the status quo.”
Nicola Roberts continued: “Putting yourself in a person’s shoes is key to connecting with the audience and creating impactful work that hits the sweet spot. And who better to deliver that work than someone 50+? That’s why we painstakingly engineered a Creative Collective with a firm grip on what it is like to actually be that age. We believe this will go a long way to help land ideas, campaigns and platforms that grow Clients’ businesses and finally change the landscape. And it’s not before time.”
Anything But Grey will aim to use a supplier network, including photographers and creative talent that reflects the target audience. For more information about Anything But Grey please visit www.anythingbutgrey.co.uk
Bidfood launches four new striking landscapes to add to its fleet #
Recognised up and down the country for their iconic food-inspired landscapes, Bidfood welcomed four new additions to its fleet, to celebrate over a decade since the original designs first hit the roads.
As a nod to the company’s strapline, inspired by you, a competition was launched between employees to create a design to inspire the next Bidfood landscapes and win a £500 voucher to spend at a number of high street stores.
After receiving nearly 100 entries, a panel of experts from across the business with knowledge in graphic design, food and transport came together to pick the four winning entries to be used as inspiration for the new landscapes.
The four designs, an underwater-scape, tropical paradise, sunrise over a farm and winter castle scene were sent to Magenta Photographic Studios in Newcastle. For three weeks, professional food artists worked to physically build the four designs using products and ingredients ordered via Bidfood Direct.
Commenting on the designs, Bidfood’s Studio and Production Manager, Danny Gould said: “This has been a fantastic campaign to work on and I was taken aback by the creativity and artistic skill within our business!
“We took the selection process very seriously as we wanted to ensure that when people see the new landscapes, they recognise them as part of the Bidfood family.
“An important element of judging the entries was seeing how they would work as a 3D food-inspired landscape. We then used the four winning entries as inspiration when we got to the design and build phase.”
Catherine Hinchcliff, Head of Corporate Marketing added: “Our underwater, farm, waterfall and castle landscapes are not just captivating to look at, but showcase our diverse range of ingredients and products we provide to our customers. From fresh fruit and veg, to meat and poultry, fish, dried goods and even sweet treats. We hope they will become just as iconic and as popular as our first food landscapes with caterers, our employees and even the wider public, as they deliver to more than 40, 000 customers across the UK.”
Who are the winners?
* Alan Gaunt, Business Manager, and his wife Jane.
* Maggie-may Bull, aged 8, daughter of Ashley Bull, Telesales and Customer Services Manager
* Denise Cavey, Telesales Executive
* Ben Fisher, Employee and Engagement Manager, and his wife Liz
Fresh, seasonal, and locally sourced food on the menu for children at Hurlingham School provided by Lexington Independents #
Leading independent school caterer, Lexington Independents, is excited to have won the contract to provide the catering services for Hurlingham School’s preparatory and nursery schools based in Putney, London.
A team of fifteen Lexington Independent employees – including two experienced head chefs – is serving up nutritious and tasty food for the children, aged 2 to 11 years, who attend the nursery and prep school at two separate locations in Putney. Lexington Independents will also provide the hospitality catering for events – such as parent evenings and sports days – held at the two sites.
Richard Glass, Head of Lexington Independents, said: “We are delighted to have won this contract with Hurlingham School which shares our passion for delicious and healthy food which is locally sourced and uses seasonal produce.
“The school supports our commitment to educating children about food and introducing them to a nutritionally well-balanced menu so that they develop healthy eating habits from a young age. The school is also equally committed to the importance of sustainable practices and fully supports our drive to reduce our ecological footprint wherever possible. We have lowered the carbon footprint of the menu by reducing high carbon proteins and increasing plant-based ingredients and we have eliminated the use of cling film to significantly minimise the use of plastic in the kitchen.”
Katy Pickford, Deputy Head of Hurlingham School, said: “We are very pleased with the new catering service provided by Lexington Independents as they are serving freshly prepared food using locally sourced, seasonable and sustainable ingredients which is a priority for us. Also of critical importance is that the children enjoy the food and we are thrilled by their positive response to the new delicious choices on offer.”
Lexington Independents provides lunch, morning and afternoon snacks and a supper club for children that attend the after-school club. Lunch includes the choice of soup, a main course including a vegetarian alternative, a range of additional vegetables and a dessert including yoghurt and fruit options.
The diverse and healthy menu includes dishes such as chicken, black bean and roast pepper fajitas with sour cream and wholegrain Mexican rice; vegetarian spinach, red lentil and mushroom wellington with apple gravy and crispy salmon burger in a brioche bun with sweet chilli mayo, crisp lettuce and tomato.
Compass Group UK & I reports 36% reduction in emissions from animal proteins in its first in-depth climate impact report #
The UK’s largest food and support services company has reported a 36.11% absolute reduction in emissions from animal proteins, following its first 18 months of targeted climate action, equating to a reduction of 88,388 tCO2e. This achievement has contributed to a significant 187,084 tCO2e absolute reduction in emissions (-20.37%) reported in its food and drink emissions alone (Scope 3, Category 1) between FY19 (its baseline year) and FY22.
Animal proteins are a key carbon hotspot for the caterer (20.58% of its FY19 baseline footprint) and the positive outcome achieved in this area is the combined impact of significant reductions achieved in emissions-intensive subcategories such as dairy and cheese (-46.64%) and meat (-28.39%).
These results, which are shared in Compass Group UK&I’s first climate impact report since announcing its commitment to reach Climate Net Zero by 2030 in May 2021, follow the validation of its science-based targets in September 2021, and the appointment of Professor Sir Charles Godfray as Chief Climate and Sustainability Advisor, announced in May 2022.
The importance of successfully targeting animal proteins, is underlined by evidence shared in the latest report from the Intergovernmental Panel on Climate Change (IPCC) on the substantial decreases in greenhouse gas emissions possible through a shift to plant-based diets.
Since making its climate commitment, Compass has enlisted its 4,000+ strong chef community in the ongoing reformulation of 90,000+ recipes delivered via the 180.9 million meals it serves across 6 sectors in 4,000+ locations; efforts that have accelerated in the last 18 months thanks to strong partnerships with clients across both the public and private sector.
The report provides a detailed insight into both the progress and challenges faced by a business of Compass’ size and complexity, as it looks to achieve decarbonisation and a positive environmental impact, irrespective of the market conditions.*
Progress
Three areas of progress are called out in the report covering: carbon, waste and biodiversity
Scope 3 – Category 1 (87.46% of FY19 baseline footprint)
**All reductions referenced below account for absolute reductions recorded between FY19 – FY22
-20.37% reduction in food and drink emissions, including:
-36.11% reduction in emissions from animal proteins; the combined result of emissions reduction achieved in carbon-intensive subcategories, incl.
-28.39% reduction in emissions from meat
-46.64% reduction in emissions from dairy and cheese
-25.28% reduction in emissions from fish and seafood
100% renewable electricity; up from 2% in 2019 – achieving its target, validated by the SBTi in September 2021.
100% electric car policy introduced early (target date was 2024); 33% of fleet are now electric, 18% are hybrid and 100% on order are EV.
Site-specific carbon footprinting tool developed to model decarbonisation pathways
90,000+ recipe reformulations underway by 4,000+ strong chef community - in support of the daily carbon budget per person, per day of 2.45kg CO2e, as recommended by the EAT-Lancet Commission.
Over 25,200 completions of mandated Climate Net Zero module in level 2 frontline team catering Food waste tracking system updated to measure and report on food waste across five categories (out of date; plate; post-production; preproduction; and retail).
Sponsored the development of a 92-acre plot into an innovative demonstrator farm, via Compass’ Levy UK business and in collaboration with specialist regenerative agriculture consultancy RegenFarmCo, Yorkshire Water and Quorn Professionals.
Additionally the company has introduced new targets:
No deforestation for deforestation-linked commodities (directly sourced) by 2025
Increased emissions reduction targets: 72% reduction in FLAG emissions by 2030 and 90% reduction in non-FLAG emissions by 2030 (as required by SBTi)
65% increase in non-food waste recycling for all sites where Compass manages the contract by 2030
Challenges to be addressed
Three specific areas of challenge are called out in the report: plastics and packaging, deforestation and water stewardship, with action plans set out on how these will be tackled.
Commenting on the progress to date, Professor Sir Charles Godfrey, Chief Climate and Sustainability Advisor, Compass UK&I said:
“The takeaway is clear: we shall never achieve Climate Net Zero without radical changes in the way we produce and consume food. In the 12 months I’ve been working with Compass UK & Ireland, I have been hugely impressed by the passion with which the company is trying to make a difference. We are all on a journey where the destination is clear but the route uncertain. What I am certain of is that Compass UK & Ireland can make a real difference and show that substantive change is both possible and achievable in the food service sector and beyond. These are exciting times.”
Robin Mills, Managing Director, Compass Group UK & Ireland added:
“The motivation, creativity and persistence across our communities and clients is growing and the results we have already seen are a credit to so many people within our organisation and across the global industry. But we must move faster. Food unites us all and we have an extraordinary opportunity to come together and reduce the impact of our diets at scale. I could not be prouder of the foundation we have built and the collective determination of our people to drive lasting change.”
Carolyn Ball, Director of Delivery for Net Zero, Compass Group UK & Ireland concluded:
“We developed this report to share transparently the progress we have made since announcing our Climate Net Zero commitment. As knowledge and understanding continues to grow within our teams, our clients, suppliers and partners, we are seeing a gear shift across our entire value chain. There is a long way to go and no shortcuts to get there, but our responsibility and opportunity to act is as clear as it is compelling.”
Also included within the report is:
* Compass’s carbon footprint (FY19 and FY22) - presented with clear breakdowns by category
* An updated Roadmap - republished to show progress against interim milestones
* New targets - announced in line with latest guidance from the Science Based Targets initiative (SBTi)
* 5 interlinked focus areas, included in addition to carbon – communicating the business’ understanding of the growing gear shift needed across its entire value chain, to tackle the twin crisis of climate change and biodiversity loss
* An overview of Scope 1,2,3 reporting – broken down by Scope and its overall performance.
Matthew Herter joins Sodexo Live! in divisional director role #
Matthew has a wealth of experience in the live sector and has held many senior positions with a range of companies within the industry.
Throughout his career, Matthew has worked for some of the most high-profile venues and events in the world, including the US Open, the LA STAPLES Centre, The O2 in London, and most recently as a consultant for the FIFA World Cup 2022 in Qatar.
In his new role, Matthew will be primarily responsible for Sodexo Live! venues and events in the South of England. These include Ascot Racecourse, Bateaux London, Henley Royal Regatta, and the Royal Academy of Arts.
Rebecca Kane Burton, CEO of Sodexo Live! UK&I said: “We are thrilled to have Matthew join Sodexo Live! He has extensive live industry experience, which is a superb fit for our ambition and strategy in the UK and Ireland. We are passionate about breaking the mould and helping our venue partners in realising their full potential. We are confident that Matthew's background will more than deliver on this, and he and his team will continue to create exceptional moments and lasting memories for all the guests at the venues and events within his portfolio.”
Matthew Herter, Divisional Director of Sodexo Live! UK&I added: “I can't wait to lead Sodexo Live's talented team in the South of England in this exciting new phase. I have a strong passion for the live events sector, and I am eager to use my expertise at these illustrious venues and events to offer our partners and guests the best possible experience.”
Sodexo Live! supports some of the UK and Ireland’s most iconic music, cultural and sporting events, plus conference centres, by delivering world class hospitality and food services. It helps deliver globally recognised live events with a proven track record of creating exceptional moments that bring people together. Sodexo Live! helps its venue partners to reach their true potential. It creates exceptional moments and lasting memories for guests every time they visit the venues it serves, supporting long term revenue growth and delivering sustainable benefit in the heart of communities.
Globally Sodexo Live! contributes to the success of events such as Royal Ascot, the Tour de France, the Rugby World Cup and soon the Paris 2024 Games, and showcases exceptional venues such as the Eiffel Tower Restaurants, Bateaux Parisiens, Yachts de Paris, the Royal Academy of Arts in London, the Museo del Prado in Madrid, the Hard Rock Stadium, the Scottish National Gallery, and the Hollywood Bowl in Los Angeles.
For more information on Sodexo Live! click here
Tight budgets lead to decrease in convenience delivery usage following 2021 peaks #
Research from Lumina Intelligence’s Convenience Delivery report shows that restricted budgets and decreased anxiety around coronavirus have led to a decline in convenience delivery usage from 2021 to 2022. The report also found that price has become increasingly important to consumers, with a 7% increase in its importance year-over-year.
However, potential opportunities for convenience delivery providers were also highlighted; seasonality is a key driver for convenience delivery, with colder weather expected to prompt an increase in usage. Spend per item saw a peak at Easter 2022, displaying additional opportunities around seasonality.
Overall, younger shoppers aged 18-24 are the key group to target, as they over-trade by 13% compared to the total convenience market.
The report showcased as well that shoppers are most likely to use convenience delivery for 'top up' 'meal occasions' 'treats' 'entertaining' and 'gifting'. Retailers are encouraged to use this information to inform their product ranges and categories on homepages. Furthermore, shoppers who purchase in convenience via delivery spend the most on entertaining, with the largest over-trade for top-up and treat missions. These missions are key to focus on to drive higher margins.
In terms of operator’s performance, Co-op is the leading retailer in the convenience delivery market, accounting for 39% of occasions. The continued expansion of Co-op's delivery channel and partnerships with Deliveroo and Just Eat have led to its success throughout 2022. Such collaborations between operators will be critical to boosting delivery volumes and opening new routes to the market, offering benefits such as access to a larger customer base and better service levels and enhanced shopper satisfaction.